Meal Kit
Culinary Collection
Hot Honey Butter Roasted Chicken
with potatoes, shallot, and fennel
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Meredith Hayden
Craving that summer feeling? So are we! That’s why we’re bringing Wishbone Kitchen’s summer-inspired meals to the menu so you can enjoy a bright, delicious dinner even if it’s still chilly outside.
In Your Box (serves 2)
- 1 Fennel Bulb
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Yukon Potatoes
- 1 Lemon
- 2 fl. oz. Apple Cider
- 1 Shallot
- 1 fl. oz. Honey
- ⅗ oz. Butter
- ¼ fl. oz. Hot Sauce
- 1 tsp. Seasoned Salt Blend
- 3 Thyme Sprigs
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates53g
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Net Carbs50g
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Fat20g
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Protein40g
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Sodium1450mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 1 Large Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 2 Plates
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve potatoes (quarter if larger than a ping-pong ball).
Trim ends off fennel bulb and cut into 6-8 wedges lengthwise.Halve lemon. Cut one half into wedges and juice the other half.Stem and mince thyme.Halve and peel shallot. Quarter lengthwise.Pat chicken dry and season all over with half the seasoned salt (reserve remaining for vegetables) and a pinch of pepper. -
2 Start Chicken and Make Hot Honey Butter
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner. Transfer chicken to a plate and set aside. Reserve pan; no need to wipe clean.Chicken will finish cooking in a later step.While chicken sears, combine half the plain butter (reserve remaining for vegetables), honey, hot sauce (to taste), and half the red pepper flakes (to taste; reserve remaining for garnish) in a microwave-safe bowl. Microwave uncovered until butter melts, 20-30 seconds.Carefully remove from microwave and set aside. -
3 Start the Vegetables
Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.
Add potatoes, fennel, shallots, and remaining seasoned salt to hot pan. Flip vegetables, cut-sides down, and cook until browned, 4-6 minutes.Stir in apple cider and thyme. Bring to a simmer and gently flip vegetables to coat.Once simmering, remove from burner. -
4 Finish the Vegetables and Chicken
Nestle chicken into pan with vegetables. Top chicken with half the hot honey butter (use less if spice-averse; reserve remaining for garnish).
Transfer chicken to hot oven and roast until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. -
5 Finish the Dish
Transfer chicken to another plate.
Stir remaining plain butter and 2 tsp. lemon juice into vegetables until melted and combined.Plate dish as pictured on front of card, topping chicken with remaining hot honey butter (to taste) and remaining red pepper flakes (to taste). Spoon juices from roasting over vegetables and squeeze lemon wedges over dish to taste. Bon appétit!
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